Information Package / Course Catalogue
Cheese Technology
Course Code: SU233
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

This course provides students with TS in accordance with the Turkish Food Codex and Feta Cheese, Ricotta Cheese, Cheddar Cheese Production, Processed Cheese and Cheese-making aimed to gain qualifications in Tulum

Course Content

White cheese, cheddar cheese, tulum cheese and curd cheese are mostly produced in our country.

Name of Lecturer(s)
Ins. Meryem Kübra SATILMIŞ
Learning Outcomes
1.To be able to Produce White Cheese
2.To be able to produce tulum cheese
3.To be able to produce cheddar cheese
4.To be able to produce Processed Cheese
5.To be able to produce curd cheese
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Pre-treatment applied to milk the cheese
Week 1 - Practice
Characterization of raw milk, cleaning, standardization, and the smell of the air to be
Week 2 - Theoretical
Pre-treatment applied to milk the cheese + Determining the amount of yeast
Week 2 - Practice
Heat treatment, additives and cultural preparation and addition of rennet addition for clot formation
Week 3 - Theoretical
Production of curd
Week 3 - Practice
the decimation of the clot. Suppression and portioning
Week 4 - Theoretical
souse
Week 4 - Practice
Brine preparation, the addition of brine pasteurization and cheese
Week 5 - Theoretical
Packaging and storage + Erzincan cheese production
Week 5 - Practice
Packaging and storage of pre-ripening cheese and tin or box, Erzincan determine the properties of raw milk for goat cheese
Week 6 - Theoretical
Erzincan cheese production + İzmir Tulum cheese production
Week 6 - Practice
Water production and removal of the clot clot, curd salting and packaging, to the selection of Izmir milk for goat cheese
Week 7 - Theoretical
İzmir Tulum cheese production + The packaging and storage of cheese in Tulum
Week 7 - Practice
Heat treatment, clot retrieval, printing, packaging varieties ripening process and implementation to
Week 8 - Theoretical & Practice
Production of fresh kaşar cheese, The implementation of pre-treatment, heat treatment and mating rennet (Midterm Exam)
Week 9 - Theoretical
Production of fresh Kaşar cheese + Mature Kaşar cheese production
Week 9 - Practice
Production of whey, suppression, curd chopping, acidity tracking, dry, boiled grams, resting and packaging, Mature cheddar procedures for the implementation of the front, heat treatment and mating rennet
Week 10 - Theoretical
Mature Kaşar cheese production + Processed Cheese Mixture Preparation
Week 10 - Practice
Production of whey, suppression, curd chopping, acidity monitoring, water boiling, grams, olgunşaltırma and packaging. Determination of the amount of raw materials, processed cheese
Week 11 - Theoretical
Processed Cheese Mixture Preparation
Week 11 - Practice
Determination of the type and amount of additives
Week 12 - Theoretical
The mixture was cooked + packing
Week 12 - Practice
Melts by heat treatment, melting, and packaging to Moulding
Week 13 - Theoretical
Melting Cheese Storage + Production of curd from whey
Week 13 - Practice
weighting cheese is melting, packaging and storage of heating of whey
Week 14 - Theoretical
Processing curd + Lor cheese, packaging and storage
Week 14 - Practice
The addition of salt, clot retrieval, filtering the curd, salting employed if necessary, lor samples, packaging and storage
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Studio Work20612
Reading2036
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)76
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
PÇ-14
OÇ-1
4
4
4
4
2
3
4
1
3
5
4
5
2
OÇ-2
4
4
4
4
2
3
4
1
3
5
4
5
2
OÇ-3
4
4
4
4
2
3
4
1
3
5
4
5
2
OÇ-4
4
4
4
4
2
3
4
1
3
5
4
5
2
OÇ-5
3
4
4
4
2
3
4
1
3
5
4
5
2
Adnan Menderes University - Information Package / Course Catalogue
2026